Grass Fed Beef Belly
I love bacon so I'm familiar with pork belly. I expected beef belly to be very similar, which this was in some ways. But this belly had a fascia layer on one side that I mistook for fat. I should have trimmed it off before cooking the belly, but I didn't. The fascia was very hard to cut through after it was cooked. (Oh well, live & learn!) I just seasoned the whole thing, put it in a big cast iron pan, seared it on both sides for 5-6 min. each. then put it in the oven on 450 F for another 5 min. or so. It came out perfect, juicy & tender once I managed to cut away the fascia. So I ain't mad mad ya, Frank! :)
I have trouble finding beef belly in stores near me. Thanks to Frank’s store I can get it when ever I want and it’s become my new favorite cut. It’s thick, fatty and absolutely delicious. Love the YT channel as well.
I got 4 of these beef bellies and like them for breakfast. What I do is thaw them until they are partially frozen and then cut them into strips, then finish thawing half of them in the fridge and refreeze the other half until I'm ready to eat them. I like to fry them crispy like bacon with a little steak seasoning and dip in egg.
Got 4lbs of beef belly only a couple of pounds were as fatty as I'd hoped and tasted great. The rest were as lean or leaner than brisket. A little disappointed there. The shipment itself was packed in dry Ice and shipped relatively quick. Points there.
Really great flavor, really fatty cut. I found it can be a bit tough if not cooked right, but getting a nice crust on the outside and then slow cooking it is the best way I've found. I'll order it again sometime!